FIELD: winemaking. SUBSTANCE: wine blend is prepared by mixing components, adjusting blend, ripening, and filtration. Prior to perform adjusting, blend is supplemented by succinic and cinnamic acids or their salts in amounts 0.25 to 1.0 kg per 1000 dal. EFFECT: increased storage time. 6 tbl, 4 ex
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Authors
Dates
2001-09-10—Published
1999-04-06—Filed